Breaded Pork Cutlets

Cut the fat and calories from deep-fried pork cutlets with this 25-minute lightened pork cutlet recipe.

Photo by: Randy Mayor; Melanie J. Clarke

Ingredients

2 (1-ounce) slices white bread

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried rubbed sage

1/2 teaspoon dried thyme

8 (2-ounce) boneless pork chops (1/4 inch thick)

1/4 cup all-purpose flour

3 large egg whites, lightly beaten

2 teaspoons vegetable oil

Cooking spray

4 lemon wedges

Preparation

Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.

Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.

Cooking Light
OCTOBER 2004

Home-Style Pork and Greens

Breaded Pork Cutlets

Cooking Light

Shopping List for Home-Style Pork and Greens

Pair golden, crumb-coated pork cutlets with a pile of garlicky greens for a satisfying supper at home. (Serves 4)